AuthorGeo FoodsCategoryMuttonIngredients
Preparation
Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.
Related RecipesLamb Shank with Pesto Bhuna gosht Mutton Karhai Ingredients
500 g lamb cut in cubes 1 tbsp butter 2 tbsp extra virgin olive oil 1 tbsp all purpose flour 2 cups hot water 12 garlic cloves mashed with salt 34 potatoes, peeled 1214 onions 1415 carrots 3 tbsp tomato paste ½ tsp oregano 1 Bay leaf Salt Pepper 2 tbsp parsley choppedDirections
1Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.
Ingredients
Directions
Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.